Crispy Japanese Tempura: Your New Favorite At-Home Treat
Experience the delightful crunch of Japanese Tempura at home with this easy and versatile recipe.
Ingredients
Instructions
How to Make Japanese Tempura
Whisk the chilled egg with ice-cold water in a bowl and refrigerate while you prep other ingredients.
Sift all-purpose flour into a separate bowl to aerate it, preventing lumps. Set aside.
Slice vegetables into bite-sized pieces. Clean shrimp and pat everything dry, dust lightly with flour.
Heat vegetable oil in a deep pan to 340°F (170°C) using a thermometer.
Gently fold cold water mixture into sifted flour, leaving a few lumps for texture.
Dip prepared veggies and shrimp into batter. Fry in small batches for 2-3 minutes until golden brown.
Remove tempura with a slotted spoon and drain excess oil on paper towels.
Serve immediately with tentsuyu dipping sauce and optional garnishes.
Nutrition
- Serving Size
- 100 grams
- Calories
- 180 kcal
- Carbohydrate Content
- 25 g
- Protein Content
- 5 g
- Fat Content
- 7 g
- Saturated Fat Content
- 1 g
- Cholesterol Content
- 70 mg
- Sodium Content
- 300 mg
- Fiber Content
- 2 g
- Sugar Content
- 4 g
- Unsaturated Fat Content
- 5 g
